Summary

Ingredients

• 675 g quark, lean
• 675 g cream cheese, softened at room temperature
• 2 egg yolks
• 170 grams sugar
• 2 teaspoons lemon (s), grated zest (organic)
• 1 teaspoon cinnamon
• Butter-vanilla flavor, to taste
• 16 tortilla (s) (wheat tortillas, each 20.5 cm in diameter)
• Butter, melted
• Strawberries, blueberries or peaches (fresh) as a garnish

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Instructions

1. Mix the quark, cream cheese, egg yolk, sugar, lemon peel, cinnamon and vanilla flavor and stir well.
2. Briefly make the tortillas soft and pliable in a slightly warm, dry pan (or only briefly wrapped in a damp cloth in the oven). Divide the filling into 16 portions and place one portion on each tortilla and spread lightly down the middle lengthways. Fold two sides over the filling, then fold in the ends so that the filling cannot escape.
3. Place the chimichangas on a baking sheet, brush with melted butter and bake in a preheated oven (175 degrees) for 20 minutes until they are light brown in color.
4. Serve with fresh fruit.
5. You can freeze them as a supply, then bake them a little longer.